In a kitchen-aid bowl add 3 eggs and sugar and beat well, to this add Manitoba flour and starter and mix well. Once everything combined well. Incorporate the butter

Mix for 25 minutes until you get a silky-smooth elastic dough. Test dough for windowpane.

Ensure that the dough temperature stays under 26 degrees C (78F). If it goes higher, place dough in freezer for 10 minutes (remember this for second dough too)

Bulk Rise of First Dough (18-20 hours/overnight)

Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 18-20 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen

Once first dough is ready make the second dough,

Before making the second dough, you need to make aroma mix and emulsion as both needs to incorporate into the second dough.

In a large bowl add, butter, powdered sugar, honey, aroma mix and grated cocoa butter and set aside. If you are making ahead you can store it in refrigerator.

You need to blend , candied lemon peel, candied orange peel, honey, rum, butter, and vanilla . If you are using vanilla extract use 5g. Blend everything to puree consistency and set aside.

When ready to make second dough, add flour and barley malt to the day 1 dough and mix at slow speed than medium for 15 minutes

Slowly incorporate sugar

Afterwards, add egg yolks, in two addition and then salt.

Knead until smooth and homogenous

Gradually incorporate the emulsion into the dough and mix well.

Once the dough is ready do few stretch and fold and shape it into a boule.

Transfer to well buttered pandoro pan. And set aside for another 15 hours or until dough reaches the rim .

Pre-heat oven to 325°F ( 163° C) for 15 minutes.

Then reduce the 300°F (149°C) for 30 minutes. Bake until a dome appears or until the internal temperature reaches 195 F (90° C) and a toothpick inserted into the middle comes out clean .